The world’s most famous melting cheese is made in the Alps on both sides of the French-Swiss border. It takes its name from the French verb ‘’racler’’, meaning ‘’to scrape.’’ Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons covered with this melted cheese, which they scraped from a nearby fire-heated boulder. While Switzerland supplies 80% of raclettes, French raclettes are slightly softer with a smooth, creamy flavor. We recommend serving this cheese atop boiled potatoes, pickles, roasted root vegetables and sliced meats.
Valid 02/04 - 03/03